Mediterranean Nachos with Roasted Red Bell Pepper Hummus & Tofu Feta

When Chris and I went to Greece on our honeymoon, we did not fully research what sorts of foods would be available to us. We somehow had gotten the (totally incorrect) notion in our heads that hummus was Greek. We had grand ideas of eating our body weight in hummus and pita, with beautiful platters of olives, artichoke hearts, and roasted bell peppers on the side and a few Greek salads scattered here and there.

When we arrived in Athens and began searching for places to eat, we would read the menu posted outside of each restaurant. We wandered from restaurant to restaurant looking for some sign, any sign, of hummus. No luck.

We finally settled on a restaurant that had “pureed fava beans” on the menu. We were seated and we placed our order. We enjoyed our meal, though pureed fava beans are definitely not comparable to hummus. When our server brought our check, we switched into ultra-American-tourist mode and actually asked why no one served hummus. He told us we had Greece confused with Lebanon or Turkey.

We enjoyed the rest of the food we ate on our trip, even without the hummus. Chris and I still joke with each other, though, asking each other “So, wait, you’re telling me that hummus is not from Greece?” We’re basically big dorks.

I was recently reminiscing about our honeymoon and how silly we were. I also began thinking about the feasts we had expected to have and came up with the idea to combine them all into one wonderful, dreamy dish.

And what’s more dreamy than Nachos? Pretty much nothing. Especially these Nachos. Nachos made from freshly baked warm, crunchy pita chips, then topped with creamy roasted red bell pepper hummus and loads of olives, tomatoes, cucumber, artichoke hearts, and capers. And nachos wouldn’t be complete without some form of cheese so these Mediterranean nachos are finished with chunks of homemade super-tangy tofu feta. What an amazing meal! And after all the pita chips are gone, the leftovers make for incredible pita sandwiches.

Yes, I know you wouldn’t be able to find this dish in any restaurant in any Mediterranean country. I’m well aware of this dish’s lack of ethnic authenticity. This incredibly delicious dish is just our pre-honeymoon food dreams on steroids. (healthy, vegan steroids). The awesome part is that you don’t need to go all the way to Greece for this wonderful meal (you will be sorely disappointed if you do)- it’s only as far away as your kitchen!

Make sure the tofu has been pressed for at least one hour. To do this, place a clean kitchen towel on a plate. Place the block of tofu on the towel, cover with another clean towel, then top with a heavy book and 3-4 cans of beans (or other canned goods). Let sit for at least one hour.

Once the tofu has been pressed, chop the block in half. Chop those blocks in half, lengthwise. Chop the four rectangles into small cubes.

In a shallow dish, combine the marinade ingredients. Place the tofu in the dish and toss in the marinade. Cover and refrigerate for at least 2 hours before using. The longer it sits, the better it tastes. It can be made 2-3 days in advance, if desired.

for the red bell pepper hummus

Preheat the oven to 450. Line a baking sheet with parchment paper.

Turn one of your stovetop burners up to medium-high heat. Place your peppers on top of the burner. Use tongs to slowly turn the peppers until all sides of the pepper are black and charred. Place the peppers on the prepared baking sheet and place in the oven, with the garlic for 5 minutes, flipping halfway through to allow the peppers to cook evenly. When they’re done, remove from the oven and place in a plastic bag or tupperware container with a lid. Let them cool inside the bag/container.

Once the peppers have cooled, peel the outer skin off of each of them. Carefully trim the top off and remove the seeds. Place the peppers in a food processor or blender. Add the rest of the hummus ingredients, except for the vegetable broth. Process until smooth. Add vegetable broth by the tablespoon to thin it out until desired consistency is reached. Transfer to an airtight container and chill until ready to use.

for the nachos

Preheat oven to 350. Line a baking sheet with parchment paper.

Cut the pitas into 1/8ths. Spread them out on the baking sheet. Lightly spray with olive oil spray, flip them and spray the backsides. Bake in the oven for 15 minutes or until pitas are golden and crisp, flipping once halfway through. Remove from oven and let cool for a few minutes.

While the pita chips are in the oven, combine the artichoke hearts, tomatoes, cucumber, olives, and capers in a bowl. Toss with the red wine vinegar and olive oil. Add salt and pepper to taste, if desired. Set aside.

Once the pita chips are cool to touch, place them on a plate (or multiple plates for individual nachos). Liberally spoon the hummus over the pita chips. Top the hummus with the tomato/olive salad, using as much or as little as you'd like. Top the salad with the tofu feta, using as much or as little as you'd like. Serve immediately. Enjoy!

Haha! Even though I didn’t really expect to find loads of hummus in Greece, I was still vaguely disappointed at the lack thereof – I mean, it’s in the same region of the world, right? Oh, and the fact that they put FRIES in their gyros/pita sandwiches still weirds me out a little! 🙂
These look INSANE…they’d be perfect party food!Chef Amber Shea recently posted…Curried Split Pea-Cauliflower Stew

Hahaha that totally sounds like something Justin and I would do 🙂 These Nachos are SO CREATIVE, I need to try me some of that feta, it looks so amazing Kristy!Heather recently posted…maple peanut butter chocolate tart

Ooh what a fun idea! I love the twist on regular nachos. That totally sounds like something I would do… I am currently researching foods for our upcoming Europe trip and I think I have Italian food pegged way differently then it actually is. Your feta looks gorgeous!Alexandra @ Delicious Knowledge recently posted…Cinco de Mayo: recipe favorites for your next Fiesta

Cute story! That sounds like something I would have done — right or wrong (apparently wrong!) I always equate hummus with that general area of the world. And as for these nachos…yes, please. Do you deliver? 😉Bobbie {the vegan crew} recently posted…When you go vegan/What I wish I would have known

These sound so good. This dish probably has all my favorite foods in one – I love this type of combo. It’s light, refreshing and healthy! Perfect spin on nachos!Maria Tadic recently posted…9 Healthy Ideas When Eating Out

These look like the best nachos ever! Love your story, that is too funny. I totally thought hummus was Greek too! Tofu feta is an incredible idea, I’ve never heard of it before. I was a huge feta lover pre-vegan and it’s one cheese I really miss. I am going to have to try your tofu version.Anna {Herbivore Triathlete} recently posted…Are You Ready to Tri? Series: How To Get To The Start Line Injury Free!

Tofu feta! I’ve been looking for a good recipe like this. Now I just have to find miso. Can’t wait to make some awesome cheese substitutions (I just learned what rennet was…yikes!)Katy @ Katy’s Kitchen recently posted…Luscious Lemon-Lime Tropical Tart

hehe, you guys are so cute.
That looks like an amazing plate full of daydream food, right there! So much fun to eat, too – just like being on holidays. xBex @ Vegan Sparkles recently posted…Banana Bread Smoothie

Thank you! I am so happy that you like the blog! 🙂 On the sidebar, there is a place where you can sign up for emails, right where it says “Kindness in your inbox.” I am working on a different system, but I don’t expect that to be ready for a few months. 🙂

I made the tofu feta two days ago and left it in the marinade in the fridge. I really did not expect much from it, but I totally love it! I mean, it is a perfect substitute for feta. Is there a way to rate this recipe?